Old Fashioned Scalloped Tomatoes

One of the highlights of summer is the abundant produce all at its peek of freshness. You might want to pick up a package of some gorgeous tomatoes and make old-fashioned scalloped tomatoes to savor those wonderful flavors.

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Scalloped tomatoes is a side dish showcasing the bright flavors of fresh tomatoes and basil. It is similar to stewed tomatoes but different. This version is thicker with the toasted bread cubes.

In bygone years when many families had large vegetable gardens, scalloped tomatoes was a staple on the dinner table. Budget-friendly and bursting with flavor it compliments just about any entree.   

Even if you don’t have a backyard garden, road stand and grocery stores have beautiful tomatoes available. 

Roma tomatoes

Roma tomatoes are  a great choice for scalloped tomatoes. They are elongated egg-like shape, and grow to about three inches long. Roma tomatoes have bright red, smooth and thick skin with meaty flesh and fewer seeds. High sugar and acid levels, and low moisture content compared to other tomato varieties, they are ideal for cooking down in a sauce recipes.

Ways to serve scalloped tomatoes

• You can simply enjoy a bowlful of scalloped tomatoes just as it comes hot from the oven.
• Serve as a side dish with grilled chicken, burgers, steak or other meaty entrees. 
• I ladled the scalloped tomatoes over a plate of ravioli for a super easy, super quick, super tasty dinner that was pretty inexpensive. 
• As an appetizer or snack, just set out a plate with your favorite dipping chips and munch away for a healthy treat.

How to make scalloped tomatoes 

Cut 2 cups of bread cubes from French Boule or other chewy bread.

Wash the tomatoes and dice into 1/2-inch pieces.

Mince three cloves of garlic.

Heat 1/2 tablespoons of olive and 1 1/2 tablespoons of butter oil in a large saute pan over medium heat.

Add the bread cubes and stir to coat with the oil.

Cook over medium to medium-high heat for 5 minutes, stirring often, until the cubes are evenly browned.

Combine the tomatoes, garlic, sugar, salt, and pepper in a large bowl.

Toss to combine.

When the bread cubes are done, add the tomato mixture and continue to cook, stirring often, for 5 minutes.

While the tomatoes are simmering, cut 1/2 cup fresh basil leaves into long strips.

Remove the tomato mixture from the heat and stir in the basil.

Pour the tomato mixture into a shallow (6 to 8 cup) baking dish. Sprinkle evenly over the top the  the Parmesan cheese.

Drizzle the top with 2 tablespoons of olive oil. Bake for 35 to 40 minutes until the top is browned and the tomatoes are bubbly.

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Old Fashioned Scalloped Tomatoes

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INGREDIENTS

• Good olive oil, divided
• 1 1/2 tablespoons butter
• 2 cups (1/2-inch diced) bread from a French boule, crusts removed
• 16 plum tomatoes, cut 1/2-inch dice (about 2 1/2 pounds)
• 1 tablespoon minced garlic (3 cloves)
• 2 tablespoons granulated or brown sugar
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1/2 cup julienne basil leaves, lightly packed
• 1 cup freshly grated Parmesan cheese

DIRECTIONS:

Preheat the oven to 350 degrees F.

Heat 1 1/2 tablespoons of both olive oil and butter in a large (12 inch) saute pan over medium heat.

Add the bread cubes and stir to coat with the melted butter and oil. Cook over medium to medium-high heat for 5 minutes, stirring often, until the cubes are evenly browned.

Meanwhile, combine the tomatoes, garlic, sugar, salt, and pepper in a large bowl.

When the bread cubes are done, add the tomato mixture and continue to cook, stirring often, for 5 minutes.

Off the heat, stir in the basil.

Pour the tomato mixture into a shallow (6 to 8 cup) baking dish.

Sprinkle evenly with the Parmesan cheese and drizzle with 2 tablespoons of olive oil.

Bake for 35 to 40 minutes until the top is browned and the tomatoes are bubbly.

Serve hot or warm.

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